January 11, 2013

L'omelette parfait

I love French omelettes, which oui, are different from American omelets.  They may seem overly simple, but that is why they are great.  They are not overstuffed, the egg is done just right and it is the perfect size for a weekend breakfast or even dinner with a side salad.  Julia Child agrees, and you can see how she does it on the French Chef video ... but this is the MB version.

Here you have it, l'omelette à la MB.

What's in the fridge:
2 eggs
1 TBSP butter
A splash of water (2-3 TBSP)
Small handful monterey jack cheese
Herbes de Provence (about 3/4 TBSP)
S&P to taste

- Heat stove to med-high and melt butter in small skillet.  Swirl the butter around so that it coats the sides of the pan.
- Whisk together all ingredients except herbes and s&p.
- Once pan is hot, just before the butter starts to brown, pour in egg mixture.  Sprinkle herbes, s&p evenly on eggs
- After about 30-45 seconds start bringing in the sides of the omelet with a spatula.  To do this, scrape (don't stir!) the edge of the egg mixture into the center of the pan.  It will be runny, so allow the egg to then fill in the area you scraped.  Do this 2-3 times.  If the egg doesn't fill in, move on to the next step, your eggs are cooking!

Bringing in sides of omelet
Bringing in the sides of the omelet
- Gently fold the omelet in the pan by simply lifting one side up and over to the other side with your spatula.  If it starts to fall apart, fret not, just let the egg cook a little bit more (30-45 seconds should do it).
Fold Omelet
- Et voila, your omelet is done.  After about 10 seconds or so remove the omelet from the pan and plate and serve!

Omelet about to be plated
Bon Appétit!

1 comment:

  1. Oooh I always use milk in my omelets... but I think that might be overkill on the dairy? WIll have to try this recipe with the water :)